Corn Cakes with Smashed Avocado

This is a great dish for anyone with a bag of polenta at the back of the cupboard and no idea what to do with it. Although, you could equally leave the polenta out and just use double the flour instead. Either way, these are delicious!

I served mine simply with a fried egg on top - ideal for breakfast, brunch or lunch - but you could take Diana Henry's advice and serve them with grilled chicken for a proper dinnertime feast. The corn cakes are super light, super fluffy and super tasty and you need them in your life.

Corn Cakes with Smashed Avocado

Serves 4

oil

50g fine cornmeal or polenta
50g plain flour
250g sweetcorn
3 large eggs, lightly beaten
75ml milk
40g butter, melted and cooled

1 tsp chilli flakes (or to taste)

2 spring onions, chopped

sea salt and freshly ground black pepper

For the smashed avocado:
2 ripe avocados
2 lemons or limes, juice only
sea salt and freshly ground black pepper

You can make the corn cake batter well in advance. Simply put all of the ingredients except the oil and spring onions in a food processor and pulse until chopped together (but not puréed). Stir in the spring onions and season to taste. Set aside.

Halve the avocados and remove the spoon. Scoop out the flesh and put into a bowl. Season well with salt and pepper and squeeze in the citrus juice. Mash with the back of a fork until mixed but not completely blended - you want some texture!

When you're ready to eat, heat a little oil in a large frying pan over a medium heat. Spoon dollops of the corn cake batter into the pan (you will need to do this in batches so they don't stick together). Cook until golden brown underneath and then flip over and cook until golden on the other side. Repeat with the rest of the batter.

To serve, divide the corn cakes between plates, spoon on the avocado and top with a fried egg, if you like.